A quick and easy dish of al dente pasta mixed with crispy Parma ham, broccoli florets, mushrooms and crème fraiche.


  • 12oz (350g) penne pasta

  • 2 x 70g (2½g) Spanish Serrano Ham, parma ham or black forest ham, snipped into pieces

  • 8 oz (225g) broccoli florets

  • 8oz (225g) small chestnut mushrooms, sliced

  • 1 x 200 ml carton full fat crème fraiche

  • 2oz (50g) parmesan cheese, grated

  • salt and freshly ground black pepper

  • handful of chopped parsley


  • 1.

    Cook the pasta in a large pan of boiling salted water, over high heat as directed on the packet until al dente.

  • 2.

    Three minutes before the end of cooking add the broccoli.

  • 3.

    Drain and refresh in warm water - set aside to drain.

  • 4.

    Fry the parma ham in a large non-stick frying pan until crisp, remove half of the ham and keep warm.

  • 5.

    Add the chestnut mushrooms and stir with the ham for a moment, then stir in the crème fraiche and half the parmesan cheese, season with a little salt and pepper (go easy on the salt as the ham is salty). Bring to the boil, stir in the cooked pasta and broccoli and stir well, until piping hot and check seasoning.

  • 6.

    Sprinkle over the remaining parmesan, ham and parsley. Serve at once.

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